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Black Forest Trifle

You might have already guessed it from the picture, this week, one of the Great British Bake Off themes was Trifle. The other options were Floating Islands or Petits Fours. Seeing that I don’t like custard, floating islands weren’t an option for me, although I did think of swapping the custard for a fruit soup at one point, and petits fours just sounded like a lot of frustration for me. I’ve got sausage fingers, so meticulously decorated mini cakes would have been a massive challenge for me. So was making a trifle by the way. Can you believe that it was my first trifle ever? Scary, huh? Still less daunting than petits fours, I thought, so I tried to come up with a recipe that didn’t involve custard and that was a little different from the traditional English trifle that you can buy literally everywhere. The idea of a Black Forest Trifle was born. Quite fitting seeing that I’m German and love chocolate and cherries in equal measures.

1. Melt the chocolate over a bain marie and stir to avoid lumps. Once melted take from heat and set aside.

2. Mix eggs and sugar in a large bowl and whisk for about 5 minutes until you have a pale and thick mixture. Fold in the cooled chocolate and cocoa powder.

3. In a separate bowl, whisk the double cream and gently fold into the chocolate mix using a metal spoon.

How to assemble your Black Forest Trifle:

Now that you’ve finished preparing your ingredients, it’s time to assemble your Black Forest Trifle in a pretty glass bowl that shows off your masterpiece. With trifles, it’s all about the layers, so make sure you create well defined layers that are visible from the outside. I found filling the bowl from the outside to the inside worked best for me..

I bought my trifle bowl from The Range. It’s a 15 inch martini glass, which can be used for so many craft and cookery projects that it would have been plain rude not to buy it. It also only cost me £6.99, which I thought was an absolute bargain.

I love styled photo shoots as you can see them on Lucy’s blog Capture by Lucy and I really want to make more of an effort to make my photos look more attractive by using some interesting props, textures and backgrounds, but on this occasion the only props I used were my trifle bowl and some cherries that I scattered around my living room floor. I think it works for this particular recipe, but I can’t wait to go prop shopping for some interesting little objects that will give my photos more character.

If you want to see what other bloggers use to style their blog photos, check out Lucy’s brand new linky: Sunday Prop Shop. For more recipes featuring this week’s GBBO themes, pop over to Mummy Mishaps and The Crazy Kitchen.

Comments

Wow wee – this looks ace! Love the positioning of the cherry and the extra around the base of the glass. The white background makes the trifle and the cherries pop! Clever use of the font too – Pinners will love this too. Thanks so much for joining in #SundayPropShop xx

Thanks so much, Lucy. I loved playing about a bit. I’m glad that I did actually as I really didn’t like my first picture. Thanks so much for hosting #Sunday PropShop, I can’t wait for the next linky. I loved having a browse through everyone’s prop cupboard x

mmmmmmmm Carolin oh Carolin please make me some!!! I ruddy love this and i know i would love it and i am so impressed that you made all the layers yourself! i also think your photograph is brilliant! well done and thank you for linking up xjenny paulin recently posted…My Week That Was #36 (Project 365)

Oh hello again! Nipping over from ‘Sunday Prop Shop’ this time. I do very much love the cocktail glass, just as well you’ve used it for a trifle because can you imagine a Black Russian in that?TheBoyandMe recently posted…A Day On The Beach

I love trifile – it’s my fave pudding ever ever EVER, from the old skool packet mixes from Birds to the somewhat more oppulent uber-creamy ones I make now. Love this recipe – will bookmark and make it for next time I have to take a pudding to the mother-in-laws roast Sunday dinner!Mammasaurus recently posted…Review of Bestival 2013 (part 1)